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keto pumpkin cookies featured image

Keto Pumpkin Cookies Without Eggs (Gluten-Free, Dairy-Free)

Course: Snack
Cuisine: American
Diet: Diabetic, Gluten Free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 30 cookies
Calories: 43
It's hard to believe that autumn is just around the corner. Perfect time to make some gluten-free keto pumpkin cookies that taste great but only have one gram of carbs per serving!
Print Recipe

Ingredients

  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon ginger
  • ½ teaspoon cinnamon
  • teaspoon cloves
  • ½ teaspoon sea salt
  • ¼ cup coconut oil
  • ½ cup pumpkin puree
  • ½ teaspoon vanilla extract
  • 2 tablespoons room temperature water
  • 1 tablespoon grass-fed gelatin
  • ¼ cup hot water
  • ½ cup low carb sugar substitute

Optional Glaze:

Instructions

  • Combine almond flour, coconut flour, baking soda, baking powder, cinnamon, ginger, cloves, and sea salt in small bowl. Set aside.
  • In a medium bowl, combine coconut oil, pumpkin puree and vanilla extract. Set aside.
  • Place 2 tablespoons room temperature water in a separate mixing bowl and sprinkle gelatin on top. Allow to sit 5 minutes.
  • Add ¼ cup hot water to the gelatin mixture and whisk until gelatin is completely dissolved. Add granular low carb sweetener and beat until mixture is white and fluffy.
  • Fold the pumpkin mixture into the fluffy gelatin mixture then combine well using an electric mixer.
  • Gradually beat the dry ingredients into the pumpkin mix.
  • Drop by rounded tablespoons onto greased or lined baking pans. Press down slightly using fingers.
  • Bake at 350°F for 12 to 15 minutes. Allow cookies to cool completely before removing from pan. To speed things up, you can put them in the refrigerator.
  • If using the glaze, combine all the glaze ingredients in a small bowl then drizzle onto cookies.
  • Store cookies covered in the refrigerator.

Video

Notes

Make sure the cookies have cooled completely before moving them to a rack or plate. Removing them too soon can cause them to break apart as they aren't fully set until cooled or chilled.
Drizzle the glaze, but don't completely cover the cookies with it. You don't want the glaze to overwhelm the rest of the cookie.
These cookies tend to stick to baking sheets, so use a silicone baking mat or parchment paper on your baking sheet.

Nutrition

Serving: 1cookie | Calories: 43 | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 60mg | Potassium: 15mg | Fiber: 0g | Sugar: 0g | Vitamin A: 635IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.2mg

Additional Info

Net Carbs: 1 g | % Carbs: 11.4 % | % Protein: 11.4 % | % Fat: 77.1 % | SmartPoints: 1
Values
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    [serving_size] => 1
    [calories] => 43
    [carbohydrates] => 1
    [protein] => 1
    [fat] => 3
    [saturated_fat] => 1
    [cholesterol] => 0
    [sodium] => 60
    [potassium] => 15
    [fiber] => 0
    [sugar] => 0
    [vitamin_a] => 635
    [vitamin_c] => 0.2
    [calcium] => 12
    [iron] => 0.2
    [serving_unit] => cookie
)

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